Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
Cut in butter. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix milk and egg together, and then add to the flour mixture.
Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.
Using a rolling pin, spread it into medium thickness flat bread – expanding about 9-10 inches.
Cut it into wedges and place them on greased baking sheet.
Bake for 15 to 20 minutes until brown.